Get it? Because
= Cheese-ter! Right???
Aaaaanyway. For those of you that may not have been aware, this past Wednesday was a day very near and dear to my heart: National Grilled Cheese Day!
Of all the foods I love to eat, grilled cheese holds a special place near and dear to my heart. I can recall eating grilled cheeses as far back as I can remember; they were always my go-to snack when I was growing up. They’re super easy to make, there’s an unlimited number of variations you can do, and come on now, it’s buttery toasted bread with gooey melted cheese–where can you possibly go wrong with that?
And so in honor of National Grilled Cheese Day, I thought I’d give you some inspiration to make your own cheesy grilled concoction! And the bonus? It’s the perfect meal to whip up for any picky little eaters you might have on Easter (like my nephew, oh boy).
- Comte with Anna Mae’s Smoky Mustard
- Gruyere, caramelized onions, & mushrooms
- Smoked Cheddar with honey mustard & cornichons
- Swiss with prosciutto & pickles
- Mozzarella, tomato, basil, & a touch of balsamic vinegar
- Yancey’s Fancy Buffalo Wing cheese, fresh jalapenos, & pulled chicken
- Gouda with apple slices
- Brie with Raspberry Preserves
- Brie, bacon, & apricot
As you can see from just those few combinations, there are so many ways you can go with this! Grilled cheese is so fun because you can pretty much just take whatever you love to eat and press it between two slices of crispy buttery bread. Excuse me for a moment, my mouth is watering…
To top it all off, ladies and gents, I’m also going to share with you a recipe that my friend Karen sent to me the other day that really got me excited to do this post
Grilled Cheese and Tomato Soup Casserole
What you’ll need:
- For Grilled Cheese Sandwiches
- 16 slices sourdough bread
- 8 tablespoons (1 stick) butter, at room temperature
- one 5.2-ounce container of Boursin cheese (or other soft, spreadable cheese)
- 8 ounces fresh mozzarella cheese, sliced into 8 thick pieces
- try Lioni Fresh Mozzarella
- For Tomato Soup
- One 14-ounce can tomato sauce
- ⅓ cup tomato paste
- ½ cup heavy cream
- 1 teaspoon dried thyme
- 2 eggs
- salt and freshly ground black pepper
- To Finish
- ½ cup shredded white cheddar cheese
How to do it:
- Preheat the oven to 350°F. Grease a 9-by-13-inch casserole dish with nonstick cooking spray.
- MAKE THE SANDWICHES: Butter one side of each slice of bread with ½ tablespoon soft butter. Flips the slices over and spread 1 tablespoon Boursin on 8 pieces of the bread. Place 1 slice of mozzarella on top of the Boursin and then finish with one more piece of bread, butter side up, to close the sandwiches.
- Heat a griddle or large skillet over medium-high heat. Working in batches, place the sandwiches on the hot griddle and cook until both sides are toasted, 2 to 3 minutes per side. Set the sandwiches aside.
- MAKE THE SOUP: In a medium pot, whisk the tomato sauce with the tomato paste until smooth. Heat over medium-low heat until it begins to simmer. Stir in the cream and thyme.
- In a medium bowl, whisk the eggs. Pour about a third of the hot tomato mixture into the eggs, whisking constantly to combine.
- Return the mixture to the pot and heat over low heat, stirring constantly, until the mixture thickens slightly, 3 to 4 minutes. Season with salt and pepper.
- MAKE THE CASSEROLE: Pour half of the tomato mixture into the prepared casserole dish. Arrange the sandwiches inside the dish and then pour the remaining tomato mixture on top.
- Sprinkle the cheddar evenly over the casserole. Bake until the tomato mixture is bubbly and the cheese is melted, 25 to 30 minutes.
- Let cool for 5 minutes before serving warm.
What’s your favorite way to make grilled cheese?